Grilled Steakhouse Steak Tips

Slug Icon WHY THIS RECIPE WORKS The sizzling arrival of cast-iron plates of marinated steakhouse steak tips is often the most exciting part about them, because in reality, the first bite reveals chewy meat in an overly sweet marinade. For tender tips with great beefy flavor, we relied on sirloin steak tips. As for the marinade, we replaced the usual culprits—ketchup, barbecue sauce, and cola—with a mixture of soy sauce, oil, dark brown sugar, and tomato paste for enhanced meaty flavor and maximum char. See the sidebar that follows the recipe.

SERVES 4 TO 6

Sirloin steak tips are often labeled “flap meat” and are sold as whole steaks, strips, and pieces. For even pieces, buy a whole steak of uniform size and cut it up yourself.

⅓

cup soy sauce

⅓

cup vegetable oil

3

tablespoons packed dark brown sugar

5

garlic cloves, minced

1

tablespoon tomato paste

1

tablespoon paprika

½

teaspoon pepper

¼

teaspoon cayenne pepper

2½

pounds sirloin steak tips, trimmed

1. Whisk soy sauce, oil, sugar, garlic, tomato paste, paprika, pepper, and cayenne together in bowl until sugar dissolves; transfer to zipper-lock bag. Pat beef dry with paper towels. Prick beef all over with fork and cut into 2½-inch pieces. Add meat to bag with soy sauce mixture and refrigerate for at least 2 or up to 24 hours, turning occasionally.

2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. Leave burners on high.

2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes.

3. Clean and oil cooking grate. Grill beef (covered if using gas) until charred and registers 130 to 135 degrees (for medium), 8 to 10 minutes. Transfer meat to platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Serve.